Taste and smell are fundamental to how consumers experience food and beverages, but most tools for understanding and measuring these senses – including a highly trained human nose – are subjective, imprecise, and expensive making it difficult to cost-effectively...
While companies of all sizes understandably want a guarantee that a new product or innovation will succeed before investing heavily in large-scale production and marketing, the CEO of Pilot Lite Ventures warns that this way lies the valley of death.
Four companies have teamed up combining their beverage commercialization expertise to launch IncuBev, a multi-phase service offering to assist beverage brands with the challenges of product development and commercialization.
While there is something to be said about following your gut as an entrepreneur, the founder and CEO of Mason Dixie Biscuit Co. advises that following the data often is a more reliable strategy for sparking retailer interest and launching products that...
From publicists to brand founders, R&D scientists to regulatory affairs managers, we spoke with some women in the nutrition industry about the current landscape of marketing and developing products for women—in what aspects is the industry excelling,...
The gluten-free foods market has continued to grow as new ingredients and technologies have significantly improved the taste of products, according to experts at the Institute of Food Technologists’ annual meeting.
If food manufacturers can achieve a better understanding of how
consumers interact with brands, then product development could be
less of a hit-and-miss affair, writes Anthony Fletcher in New
Orleans.
